Description
This Summer Veggie Salmon Foil Packets recipe offers a delightful, easy-to-make grilled or oven-baked meal featuring fresh seasonal vegetables and perfectly cooked salmon. The salmon fillets are nestled on a bed of corn, red pepper, zucchini, and asparagus, all seasoned and topped with a flavorful parsley-garlic butter. Cooked in foil packets, this dish is moist, aromatic, and perfect for a healthy, fuss-free dinner in just 30 minutes.
Ingredients
Vegetables
- 1 large ear corn, kernels shaved off (about 1 cup if canned or frozen)
- 1 large red pepper, cored and diced into 1-inch pieces
- 1 medium zucchini, thinly sliced
- 1 pound thin asparagus spears, trimmed and cut in half
- 4 tablespoons chopped parsley, divided
Salmon & Seasoning
- 4 (6-oz) salmon fillets
- 1 tablespoon olive oil
- Salt, to taste
- Ground black pepper, to taste
Butter Mixture
- 4 tablespoons butter, softened
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat: Preheat your grill or oven to 425°F (220°C). Prepare four large pieces of aluminum foil, each about 18-20 inches long, on your counter.
- Prepare Vegetables: In a large bowl, combine the corn kernels, diced red pepper, sliced zucchini, and cut asparagus. Toss them with olive oil, 1 tablespoon of chopped parsley, salt, and ground black pepper until evenly coated.
- Assemble on Foil: Divide the vegetable mixture evenly onto the center of each aluminum foil piece. Season the salmon fillets lightly with salt and pepper and place one fillet atop the veggies on each foil piece.
- Make Seasoned Butter: In a small bowl, mash the softened butter with the remaining chopped parsley, garlic powder, lemon juice, salt, and pepper until well combined. Dot or spread this butter mixture evenly over each salmon fillet.
- Seal Foil Packets: Fold up the sides of each foil piece to create a bowl shape around the ingredients, then fold down and crimp the longer sides securely. Finally, crimp the shorter ends to seal the packets fully, ensuring no leaks during cooking.
- Cook: Place the foil packets on the grill or in the preheated oven and cook for about 20 minutes. The salmon should flake easily with a fork, and the vegetables should be tender, signaling that the packets are done.
Notes
- Using thinner asparagus spears helps them cook more evenly and quickly alongside the salmon.
- Be sure to seal the foil packets tightly to trap steam and lock in moisture for perfectly cooked fish and vegetables.
- If using an oven, placing the foil packets on a baking sheet can make handling easier and prevents leaks.
- You can customize the vegetable mix with other summer vegetables like cherry tomatoes or sliced mushrooms, but adjust cooking times accordingly.
- This recipe is ideal for meal prepping; leftover packets reheat well in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
